No Bake Chocolate Marquesa Cake
A rich and decadent no bake cake that will not disappoint you or your guests
Equipment
- 1 8 inch spring form pan
Ingredients
Pudding
- 1½ cups butter room temperature
- 8.8 ounces dark chocolate melted and slightly cooled
- ½ cup powdered sugar sifted
- ⅓ cup cocoa powder sifted
- 1 14 ounce can sweetened condensed milk
- 4 large egg yolks
- 1 teaspoon vanilla
- pinch of salt
- 1 cup milk
- ½ cup kahlua optional
- 1½ packages Biscoff or Marie Biscuits
Ganache
- 5 ounces sour cream
- 5 ounces dark chocolate
- 1 teaspoon coconut oil
Instructions
Chocolate pudding mixture
- Line the base and sides of your springform pan then set aside
- In a mixing bowl you want to beat the butter for about 10 minutes, you want it very smooth and soft. Add the melted dark chocolate and beat until smooth. Add the sugar, cocoa powder, condensed milk, egg yolks, vanilla and salt. Beat until you get a smooth and silky mixture.
- Spread a thin layer of chocolate mixture covering the base of your springform pan. in a small dish combine the milk and kahlua if using it, then dip your cookies into this, for a few seconds. I made sure mine were soaked but didn't fall apart in my hand. Arrange these in a single layer over the chocolate. Repeat this for a couple more layers. Making the top layer a little thicker than the others. Place in the fridge to set.
Ganache
- Place the chocolate in a small bowl. In a small saucepan heat the sour cream on low until almost a boil. Pour the cream and coconut oil over the chocolate and cover and let sit for 5 minutes, giving the chocolate time to melt. Stir until smooth and no lumps remain. If there are any chocolate lump you can microwave for 30 seconds to help them melt. Pour this over the top of the cake and spread it all over the cake evenly, Refrigerate overnight or do as I did and serve it to your family in 6 hours, either way I don't think you will be disappointed.
- If there are any leftovers, store in the fridge.